Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Physicochemical changes and protein denaturation were evaluated for pork longissimus dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle served as a control. Microwave (MT), microwave combined with ultrasonic (MUT), microwave combined with 35 °C water immersion (...

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Detalles Bibliográficos
Autores principales: Zhu, Ming-Ming, Peng, Ze-Yu, Lu, Sen, He, Hong-Ju, Kang, Zhuang-Li, Ma, Han-Jun, Zhao, Sheng-Ming, Wang, Zheng-Rong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023265/
https://www.ncbi.nlm.nih.gov/pubmed/31881759
http://dx.doi.org/10.3390/foods9010026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023265/
https://www.ncbi.nlm.nih.gov/pubmed/31881759
http://dx.doi.org/10.3390/foods9010026

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